Due to open in early September in the site that was once home to Adam Handling’s Frog restaurant, the new venue will be one of the London-based group’s largest sites with a 66-cover restaurant on the ground floor and a downstairs bar that will seat 100 people.
Menu items will include small plates such as salt fish fritters with Bajan pepper compote and mango chutney; sweet potato patties with beetroot, tomato, and coriander salsa; and jerk hot wings with chilli pineapple salsa.
Larger plates will come in the form of Creole gilled mahi mahi served alongside avocado, tomato and red onion slaw, garlic pan fried potatoes, Bajan pepper compote, and coconut sauce; curry mutton served with rice and peas, and coleslaw; and a chana daal platter of chickpea curry, grilled veg, sweet potato patties, and steamed rice
The restaurant will operate an all-day takeaway section serving classic dishes from the menu such as fried plantain; jerk chicken; and oxtail stew.
The downstairs bar area, meanwhile, will focus on the Caribbean’s national drink of rum with a 300-strong list of white, golden, dark, navy, spiced and fruit expressions.
Founded in 1985, Cottons is the capital’s longest-running Caribbean restaurant brand and operates four venues in Camden, Vauxhall, Notting Hill and Shoreditch.